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Sweet and Sour Chicken

Sweet and Sour Chicken

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: Serves 2 1x

Skip take-out and make sweet and sour chicken, a stir-fry, at-home version with red peppers and green peppers, pineapple, ginger and scallions.

Ingredients

  • 1 tablespoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/4 cup light brown sugar
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 whole pineapple, peeled, cored, cut into 1-inch pieces, 1/4 cup juice reserved
  • 2 tablespoons vegetable oil
  • 4 scallions, thinly sliced, white and green parts separated
  • 1 teaspoon fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • Cooked white or brown rice for serving

Instructions

  1. Combine the cornstarch, salt and pepper in a medium bowl and toss the chicken into the mixture coating evenly.
  2. For the sauce, whisk the brown sugar, ketchup, soy sauce, rice vinegar and pineapple juice in a small bowl.
  3. Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat and add the chicken. Cook the chicken until it has browned and is almost cooked through, about 2-3 minutes per side. Remove the chicken from the wok and transfer to a plate.
  4. Add the remaining oil to the wok. Sauté the white parts of the scallions with the ginger and garlic until fragrant, about 1 minute. Add the peppers sautéing until they begin to soften, about 3 minutes. Add the pineapple, chicken and sauce simmering until it has thickened, about 2-4 minutes. Toss in the scallion greens and serve with rice.
  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: Serves 2 1x